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Home / Recipes / Spanish

Dessert for 6

Chocolate Churros with Salted Caramel

$4.52for 450 minServes 6

Cocoa churros fry until crisp and pair with warm chocolate salted caramel sauce.

Chocolate Churros with Salted Caramel with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 4 oz$0.40/oz typical4 oz$1.55Typical price
Heavy cream, 8.75 oz$0.22/oz typical8.75 oz$1.93Typical price
Chocolate chips and baking chocolate, 3.5 oz$0.45/oz typical3.5 oz$1.59Typical price
Total for the servings shown$6.78

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSugar and brown sugarDried herbs, spices and seasoning blendsFlourCornstarch, vanilla, yeast, cocoaBaking powder and soda

Not included in the cost.

  • 50 minstart to table
  • Mediumdifficulty
  • 6servings as written
  • $typical cost tier

SpanishVegetarianBudgetDesserts

Typical price

$1.13 per serving$4.52 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • sunflower oil for deep-frying
  • vanilla ice cream to serve (optional)
  • 120 g light muscovado sugar
  • 60 g butter
  • 250 ml double cream
  • 100 g dark chocolate broken into small pieces
  • 100 g golden caster sugar
  • 2 tsp ground cinnamon
  • 200 g plain flour
  • 50 g cocoa powder sifted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 50 g butter melted butter

Steps

  1. Heat the oven to 350 F and stir the flour, cocoa, baking powder, and caster sugar together.
  2. Boil 250 ml water with 50 g melted butter and vanilla, then stir it into the dry mixture.
  3. Cool the dough for 10 minutes, then shape it into short ropes.
  4. Heat sunflower oil to 350 F and fry the churros in batches for 3 to 4 minutes, turning until crisp.
  5. Melt the muscovado sugar and 60 g butter in a saucepan, then stir in the cream and chocolate.
  6. Simmer the sauce for 2 minutes, stir in the cinnamon, and serve it warm with the churros.

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